Welcome to the Cooper-Young Community Farmers Market! We're small but we're like family. You can find us in the parking lot of First Congo every Saturday morning 8am-1pm. Come browse our market for a locally-sourced selection of fresh produce, grass-fed meat, homegrown herbs, warm baked goods, all-natural soaps, fresh-cut flowers, hot coffee and live acoustic music. We are family, kid, and dog-friendly. Visit us this weekend!

Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut side down in a baking dish and fill with 1/2 cup of water. Cover dish and cook for 10 minutes in the microwave. Meanwhile, add butter, onions and thyme to a skillet and cook over medium heat until onions are slightly browned. Add salt and pepper to taste. Using a fork, scrape the inside of the squash and place in a bowl. Add the sour cream, onions and 1 cup of cheese. Mix well. Transfer the mixture to a greased baking dish and top with remaining cheese. Bake for 20-25 minutes at 375 until heated through and cheese on top is melted.

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally. Yield: 12 servings.

Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).

Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.

Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).

1. Sift flour(s) along with the salt into a large bowl. Use a pastry blender to work in the butter until the mixture is the texture of coarse meal and has only a few remaining small lumps of butter. You can also do this with your fingers by rubbing the butter into the flour.2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Stir it into the dry mixture until it’s just incorporated.3. Flour your hands and shape the dough into a ball. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.4. To make the filling, heat approximately two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook for about five minutes (until it begins to soften). Add the pepper and continue cooking for another five minutes or so. Adjust the heat so that you do not burn the onion. Next, add the diced tomatoes with their juices and let cook for a few minutes.5. Add the beef, crumbling it with your fingers. Stir in the spices, capers, and parsley. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the egg and dial down the heat to its lowest point.6. Preheat your oven to 400 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick (you can split the ball into several pieces, working with only a small piece of it at a time). Cut out roughly 4 inch round circles in the dough. Place 1-2 tablespoons of filling in the center and fold the circle into a half moon. Use more or less filling, depending on the size of your circles. Pinch and fold the edges to seal them and place the formed empanada onto a prepared baking sheet. Continue to do this with the remaining dough and filling.7. Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes (until golden brown). You can freeze formed empanadas in a freezer bag and also refrigerate uneaten empanadas. They’ll last (and be pretty tasty!) for several days.

In a food processor blend corn and cheese until corn is in nearly a meal consistency.

Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed. Add broth and mix until just smooth. Place about 2 tbsp of mixture into soaked corn husk. Fill with some cheese, slices of roasted chili pepper and tomatoes. Close corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales. Roll wrapper closed, roll and fold over ends and set aside. Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Serve warm over grilled meats or fish, or with cream cheese and crackers for a unique party dip.

Cook peaches and rum in a saucepan over medium-high heat, stirring often, about 15 minutes or until peaches are tender. pour the mixture into a blender or food processor and process until smooth. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix well. Stir in the peaches, egg, butter and vanilla and blend well. Pour mixture into a greased loaf pan and bake at 350 degrees F for 30 minutes; cover the loaf pan with foil and bake an additional 15-20 minutes until done. Allow to cool on a wire rack before slicing.

Peach Grilled Chicken

1 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons peach-flavored gelatin powder

1-2 fresh peaches, finely chopped

4 boneless, skinless chicken breasts

In a small saucepan, combine the sugar, cornstarch and water and bring to a boil over medium heat; cook and stir 2 minutes. Remove from heat, stir in gelatin powder and peaches and mix well. Set aside 1 cup of peach mixture. Grill chicken 3 minutes on each side, basting with peach mixture. Continue grilling 6-8 minutes until chicken is no longer pink inside, while continuing to baste with peach mixture. Pour remaining peach mixture over chicken and serve. Yields 4 servings. Try it served over a bed of wilted greens or rice pilaf!

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

In a small saucepan, bring the sugar, lime zest + 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes. Remove from the heat + stir in the basil leaves. Let cool for 30 minutes.

Strain the lime/basil syrup through a sieve into a pitcher. Add the cucumber + lime juice; refrigerate for at least 1 hour.

Peel the peaches, cut in half, and remove the pits. Cut the peaches into small chunks. Place the peaches and 1 cup of the water in a medium saucepan over medium heat. Cover and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Remove from the heat and stir in the sugar. Allow to cool to room temperature.

When cool, puree the peaches in a blender with the remaining 1/3 cup of water until smooth. Transfer the mixture to a shallow pan. Freeze according to the instructions for freezing granita below.

Instructions for Freezing Granita

Choose a large, shallow pan (8 x 12 x 2-inches) that allows the mixture to spread out. While you are assembling the recipe, place the empty pan and your stirring fork in the freezer to chill. Also chill the glasses you will be using to serve the granita in later.

Pour the mixture into the pan and place in the freezer. Every 30 minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan. Break up the frozen parts near the edges into smaller chunks and rake them toward the center. Continue to freeze and break up ice crystals until completelyfrozen, about 3 hours. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to bestirred again with a fork. Then return it to the freezer.

Check your granita mixture 20-30 minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at roomtemperature until serving time. To serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessertdishes, goblets, or wine glasses. For a finishing touch, top with a small cookies, berries, lemon zest, or a sprig of mint.

You can pickle most everything! Choose the usual cucumbers or step out of the box and try carrots, zucchini, green beans, or cauliflower! Heck, mix all of them together and make your own giardiniera! You will need roughly a pound of whatever veg you plan on pickling.

For the brine:

1 tablespoon brown mustard seeds

1 teaspoon whole black peppercorns

1 1/4 cups cider vinegar

3/4 cup water

1/4 cup granulated sugar

2 tablespoons kosher salt

1 bay leaf

Instructions

Pack your chopped, diced, or julienned vegetables of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside.

Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to a boil.

Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month.

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Serve with veggies on a crudite or a pita sandwich. Dollop atop curried lamb or goat!